Caramelized pineapple chunks are balanced by fresh ginger for a sweet, but not overly sweet, cake. Serve this light and fluffy dessert at a brunch or potluck.
Preheat oven to 350°F. Coat a 10-inch cast-iron or other ovenproof skillet with cooking spray. Add 2 tablespoons butter; melt over medium heat. Add brown sugar, ginger and salt; stir until completely combined. Remove from heat. Arrange pineapple on top of the butter mixture in an even layer.
Whisk eggs, cake mix, buttermilk, oil and the remaining 4 tablespoons melted butter in a medium bowl until thoroughly combined. Pour the mixture over the pineapple in the pan. Bake until golden brown and a wooden pick inserted in the center comes out clean, 50 to 55 minutes.
Let cool in the pan on a wire rack for 10 minutes. Carefully invert onto a plate; let cool for 30 minutes. Serve warm or at room temperature.
Find organic cake mix, including brands like Miss Jones Baking Co., Annie's or European Gourmet, at well-stocked grocery stores.